shrimp stir-fry

I love stir-fry because it's so versatile.  Don't like shrimp?  Make it with chicken or beef.  Only have red peppers?  Use them instead of green.  Personally, I had a huge yellow onion left over from Thanksgiving so I ended up using that instead of green onions that are supposed to go in this recipe.  We've made stir-fry a lot, and usually just throw in some teriyaki to give it a "sauce", but that always ends up too watery.  This recipe calls for teriyaki, soy sauce, chicken broth and cornstarch to make the sauce and it turned out just right.  I recommend using low-sodium teriyaki and soy... otherwise it would be too salty.

Ingredients:
2 cups water
1 cup uncooked Jasmine rice
1 lb medium shrimp, peeled & deveined
1/4 tsp. ginger, grated
1/2 tsp. cayenne pepper
1 clove garlic, minced
1 tbsp. sesame seeds
1/s tsp. black pepper
1 tbsp. crushed red pepper
2 tbsp. sesame oil
1 green or red bell pepper, sliced
4 green onions, sliced (or one large yellow onion)
4 tbsp. low-sodium teriyaki sauce
2 tbsp. low-sodium soy sauce
1/2 lb. snap peas
1/8 cup cornstarch
3/4 cup low-sodium chicken broth
1/2 tsp. salt

Boil water, salted, and then add rice.  Cover, reduce heat, and simmer for 20 minutes.

In large bowl, combine shrimp, cayenne, garlic, ginger, sesame seeds, and black pepper.  Set aside.

Heat sesame oil in wok.  Add bell peppers and onions and saute for 4 minutes.  Add teriyaki & soy sauces.  Add snap peas and saute until soft.   Add shrimp mixture and cook until they turn opaque.

Stir cornstarch into chicken broth and add to wok.  Cook until it comes to a boil, stirring frequently.  Serve over rice and sprinkle with crushed red pepper.